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Old 01-28-2019, 07:18 PM
 
Location: Cochise county, AZ
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They actually taste good but did not hold up as patties. It was more like tuna fish, not a pattie. Did I cook them on too high heat?

The moisture consistently seemed fine, not too little, not too much. I've never made them before.
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Old 01-28-2019, 07:28 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
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Were they frozen??

Any ground-meat, especially fish, when frozen it can be kinda tricky cooking it without having it get really mushy/messy/falling-apart.
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Old 01-28-2019, 07:40 PM
 
Location: Cochise county, AZ
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Quote:
Originally Posted by tickyul View Post
Were they frozen??

Any ground-meat, especially fish, when frozen it can be kinda tricky cooking it without having it get really mushy/messy/falling-apart.
No. I used canned salmon.
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Old 01-28-2019, 08:16 PM
 
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Did you add a binder to the salmon? Something like breadcrumbs/egg/mayonnaise? Canned salmon needs something to hold it together so that it keeps its patty shape when cooked. Breadcrumbs alone are probably not going to be sufficient, so adding an egg or mayonnaise (which contains eggs) will also be necessary. You can get some good ideas about what to add by googling recipes for salmon patties. There are probably other ingredients you could use as a binder. I usually just use breadcrumbs and an egg along with seasonings.
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Old 01-28-2019, 08:58 PM
 
Location: Cochise county, AZ
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I used an egg and Ritz crackers. It as from a recipe I'd read but couldn't find again. I may not have added enough.

Any tried and true recipes I should try next time?
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Old 01-28-2019, 08:59 PM
 
Location: Mid-Atlantic
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I assume that you used a recipe(?) Sometimes mine tend to break up a bit. I'm not sure why.
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Old 01-28-2019, 09:02 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by meo92953 View Post
I used an egg and Ritz crackers. It as from a recipe I'd read but couldn't find again. I may not have added enough.

Any tried and true recipes I should try next time?
Got it. No, I've been making them for so long that I no longer use a recipe.
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Old 01-28-2019, 09:28 PM
 
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I have found that I have to cook mine on med high until they get a light crust and then cook on med low for a longer time than you think. I like mine cooked more well done and the more well done - the more they stay together. Add a good squeeze of lemon before serving.
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Old 01-29-2019, 12:20 AM
 
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Sometimes it depends on the brand of canned fish you use. My poor DH tried crab cakes with a cheap can of crab and we had crab piles (of tasty crab cake bits). It just wouldn't hold together, even with a good recipe.

You might be able to find the recipe just by googling the ingredients you remember.
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Old 01-29-2019, 05:25 AM
 
Location: Troy, NY
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Next time try this recipe.

1 - Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs (Panko) and salmon together.
*optional* add other seasonings

2 - Make into patties. If mixture is too dry to form into patties, add reserved liquid (slowly as needed) from salmon.

3 - In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.



Ritz crackers don't work well enough for Salmon burgers. IMO they add to much moisture, and buttery taste to the burgers.

Panko only helps bind the ingredients. You control the preferred taste.
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